CHEF’S PROFILE
Chef Yusuf Abrajee
– “develop your own management style” Yusuf Abrajee, 40, Spier’s executive chef, has over two decades of experience in hospitality at leading hotels and wine farms in the Western Cape.
H
e recalls, “Over the 22 years, I’ve spent time in various parts of the Cape including hotels, restaurants, caterers, resorts and I have also worked as a private chef.” Yusuf was born in the 1980s and grew up in the 90s on the Cape Flats. “I matriculated in 1997 from Mannenberg High School.” “After finishing school, I did some part-time work for a seafood restaurant called Panama Jacks. After a few months of performing different tasks, they moved me into the kitchen where I worked as a trainee chef. From there, I moved to Ratanga Junction and completed a three-year apprenticeship.” Before joining Spier, he was at the Delaire Graff Restaurant. When asked what makes his industry so interesting, he said: “As government lockdown measures ease and we start to ramp things up again, we’ve been offered an opportunity to look at how we do things with fresh eyes. I love working on a wine farm and the excellent team that I work with helps to keep things interesting too!” Regarding trends, Yusuf said: “Instead of conventional fine dining and multicourse meals, many diners are increasingly opting for healthier dishes that put an emphasis on fresh, seasonal ingredients. With plant-based diets gaining popularity, we’ve worked hard to create menus that will not only accommodate these guests but ensure that they have a dining experience that is just as special as every other guest. “There has been a huge trend globally
24 Business Events Africa April 2021
towards healthy eating and a strong move towards gluten-free foods, vegetarianism and veganism. Guests want to know where their food is coming from, how it was raised or grown; they want glutenfree options and plentiful, tasty vegetarian and vegan options on their menus.” His suggestions to PCOs organising a conference or event are: • Ensure that your menu appeals to most of your guests. • Avoid using nuts and pork in any of the dishes in your event menu. • Request your guest’s dietary requirements before the event and communicate these to the venue at least one week prior to the occasion. • Have fun with big groups; now is the time to experiment with fresh and unique catering concepts. • Use live cooking stations – if the weather and venue permits. Set up your group meal experiences outdoors, and use fire and coals to prepare hot dishes. • Get creative with your drinks offering and pair it with your food. A great example would be an interactive gin bar with your dinner event. “The biggest challenge is the lack of tourists because of travel restrictions during the worldwide pandemic. There is also a shortage of employable staff with the drive and determination to build a career in hospitality,” he said. Yusuf has been married to Leilah for fifteen years. They have three children, Alia is seventeen, Tauriq is thirteen and Taheer is five years old. For leisure he enjoys spending time with his family and binge-watching on Netflix. His advice to newcomers: “Educate yourself and collect as much knowledge about the industry as you are able to. Experience the different sectors of hospitality while you are young. Develop your own management style and always draw inspiration from your team and surroundings. Stay up to date with trends.”
What is your signature dish? Cured ocean trout tartare with fresh radish, pickled beets, beetroot gel, curry mayo and rice crisps. Pairs perfectly with our Spier Seaward Chardonnay. What trends are emerging in the conference industry regarding food? There is an increasing emphasis on hygiene, balanced and healthy menus, and sustainable packaging. We are seeing greater flexibility with the creation of personalised menus that fit the specific theme of an event. There has been a move away from serve-yourself buffets to individually plated meals. Packaged homemade snacks for conferencing is also extremely popular. What has remained constant in this industry? The diverse cultures of South Africa reflected in menus and throughout the industry. The constant drive to showcase local produce and becoming more sustainable in our business. What is your favourite beverage? Good coffee. What is your favourite food? Anything my wife makes. What is your pet hate? When chefs don’t care about the finer details and execution of a dish. I see this as laziness. What is your great love? My wife. www.businesseventsafrica.com
